CHEF DE PARTIE

Employer not disclosed by agency

KiambuMid level · Not statedDeadline not stated by agencyChecked 27 Sept 2026

About this role

Take full ownership of the assigned hot kitchen section (e.g., Sauté, Grill, or Roast), ensuring it is fully stocked and prepared ahead of service hours (Mise en Place).
Cook and prepare high-quality dishes according to established recipes, portion controls, and presentation specifications.
Maintain an exceptional standard of plate presentation, flavor profiles, and food temperature consistency expected in a premium establishment.

Monitor ingredient stock levels within the section, placing internal store requisitions on time to avoid service shortages.
Implement strict portion controls and optimal ingredient utilization to minimize food waste and optimize kitchen cost margins.
Ensure all food items are correctly labeled, dated, and stored using the First-In, First-Out (FIFO) method to preserve maximum freshness.

Direct and support Commis Chefs and kitchen stewards attached to your station, ensuring they execute tasks efficiently and safely.
Coach junior kitchen staff on proper culinary techniques, knife skills, and station organization.
Coordinate seamlessly with other kitchen sections to ensure entire table orders are ready and dispatched simultaneously.

Maintain immaculate cleanliness of tools, workstations, and walk-in chillers within the section at all times.
Enforce international food safety regulations and standard operating procedures (SOPs) regarding cross-contamination and personal hygiene.

Read full role

Diploma in Culinary Arts, Food and Beverage Production, or an equivalent qualification from a recognized hospitality institution.
Minimum of 3 to 5 years of active experience working in a fast-paced professional hot kitchen.
At least 1 to 2 years of experience serving as a Chef de Partie or Senior Commis.
Prior experience working in high-end fine-dining restaurants or luxury boutique hotels is highly preferred.
Deep, practical mastery of classical hot kitchen cooking techniques (braising, searing, grilling, poaching, and sauce reduction).
Exceptional understanding of flavor profiles, culinary timing, and advanced plate presentation aesthetics.

If you meet the above qualifications, skills and experience share CV on the employer’s official contact
Interviews will be carried out on a rolling basis until the position is filled.
Only the shortlisted candidates will be contacted.

Salary disclosed: KSHS. 45,000